These are the best pancakes I have ever made! It is like an apple pie and a pancake all wrapped into one! You can top it with diced apples, warm applesauce, apple butter, and even your favorite jam. Anything that goes well with cooked apples is a potential topping! You can even kick it up another notch by adding whipped cream. Ground cardamom is a wonderful spice from India with a lemony and flowery flavor used often in desserts and tea. (I love green cardamom in my spice tea.) Cardamom is great in baked apples, poached pears, and fruit salads. Think about ground cardamom like you would cinnamon. It adds fabulous flavor and makes a dish so much more fun to eat.
I like to top my pancakes with more apples cooked down in a little butter, brown sugar, and ground cardamom. I adore apples, which means I cook one apple per person for the topping.
Another topping is a chunky applesauce. I like to warm the applesauce before spooning on top of the pancakes! Plus you can drizzle a little syrup.
Pancake Apple Mixture
3 tart apples – I like Crispin
1 – 2 tablespoons butter
1 tablespoon brown sugar
1 – 2 teaspoon ground cardamom
Pancake Batter Ingredients
2/3 cup whole-wheat flour
1/3 cup all purpose flour
1/4 cup rye flour
2 teaspoons sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 1/4 cup milk
I like to dice another apple very small and cook in a little butter, brown sugar, and cardamom. This is a great topping! Another option is a chunky applesauce, apple butter, or jam.
Lets get to cooking!
Melt the butter in a skillet over medium heat. Chop the apples to desired size. To make them easier to peel, I like to cut off both ends of the apple. It makes it easier to hold when peeling and when slicing since I do not core my apples.
Add the chopped apples, brown sugar, and ground cardamom. If you have never used cardamom, start off with one teaspoon of cardamom. Perform a taste test before deciding if you want to add more. Cook until they reach desired tenderness, stirring periodically.
Remove them from the heat and prepare your pancake batter. I tend to chop mine a little larger since they might reduce during cooking. Then if I need to, I will chop them more after they cooled a bit. It all depends if you want the pancakes chunky with larger pieces of apples or prefer a finer apple texture.
Mix dry ingredients together in a medium sized bowl. Mix eggs and milk together and pour over the dry ingredients. Stir until just combined. Stir in the apple mixture.
Cook on a large griddle at medium temperature for a couple minutes on each side, until golden brown.
While I am making the pancakes I will dice another apple smaller than what I use for the patter and cook it down with brown sugar and ground cardamom. It makes a great topping.
Serve them with or without pancake syrup. I do like to add a little syrup for added flavor.
Other pancake recipes you might enjoy: